From the article: Benvenuta Primavera!
There's no set recipe for pasta alla primavera: One makes it by selecting the vegetables one likes from what are available. Some people use zucchini, other asparagus, tomatoes, or eggplant, and so on. What do you put into your primavera sauce? Tell us!
Pasta Primavera Ingedients
- I like to use halved cherry tomatoes, baby peas, baby potatoes, baby carrots, diced asparagus stalks, mini corns, and red pepper strips...YUM!!
- —Guest Anonymous
Veggies I use alot
- zucchini, tomatoes, green beans, artichokes, carrots, kale, collards, spinach, lettuces (all), mustard greens, bokchoy, rabe
- —Guest lswalker65@hotmail.com
Peas, Please!
- I always use frozen baby peas in my pasta primavera. This conversation has made me remember when I tried to make pasta primavera in college and accidentally used sparkling wine instead of white wine. What a mess!
- —JessicaHarlan
What's Ever Leftover in the Fridge
- We're big vegetable eaters, so there's always something "leftover" in the fridge - a stray zucchini, a lonely yellow squash, a few green beans, a few brocolli florettes, fresh spinach leaves, bock choy...
- —CarrollPellegrinelli
Just made it!
- I like to stay all green - went with asparagus, English peas, sugar snap peas, zucchini, leeks, hot green peppers, and spring onions.
- —Chef_Mitzewich
Asparagus and zucchini
- I love a medley of asparagus, zucchini, artichokes and peppers.
- —Guest FionaH
Seasonal combinations
- My favorite is in spring (oh right - pasta primavera!) with artichokes, peas, fava beans and even some tender baby lettuces thrown in to wilt at the last minute. Plenty of olive oil and parm, natch.
- —localfoods
Asparagus and peas...
- Plus grape tomatoes. I always look forward to the first asparagus of the spring because it's tender and very flavorful. And I always use baby frozen peas unless I'm getting them from a Farmer's Market because I find them to be of really good quality.
- —ABBUSYCOOKS
Asparagus!
- I love mine unadulterated with just the flavors of olive oil, garlic, asparagus and red and yellow bell peppers. It's pretty, too! Sometimes I'll add sundried tomatoes and use the oil fromthem.
- —Barb.Rolek
Anything in season
- I usually scan the vegetable box and see what I have that's in season and fits with my overall menu. I love when asparagus is in season, and my favorite, tomatoes, warm from the vine. With such good vegetables there hardly a need for anything else - oh, good olive oil of course.
- —ElaineLemm
Zucchini...
- Lots of little ones, usually, and some tomato, and if I've got them, grilled bell peppers. And basil. I like primavera sauce to be rich.
- —nacheroo
